Ingredients
SERVINGS: 4 Serving(s)
- 2 tablespoons canola oil, plus more for frying
- 4 ounces chorizo, crumbled
- 1 tablespoon chopped garlic
- 1 shallot, minced
- ¼ cup banana peppers
- ⅔ cup white wine
- 4 tablespoons butter
- 12 ounces cleaned calamari, bodies cut into rings and tentacles left whole
- 2 cups all-purpose flour
- Blackening spice blend, to taste
- Jalapeno Cilantro Key Lime Dressing
- Chopped chives, for serving
- Peruvian Pickled Peppers, for serving (optional)
- Aged balsamic glaze, for serving (optional)
Preparation
1. Heat oil in a large skillet over medium-high heat. Add chorizo, garlic, shallots, and banana peppers and sauté until caramelized. Deglaze skillet with wine until reduced by half. Then turn off heat and stir in butter. Set aside.
2. Fill a straight-sided skillet with about 1-inch of oil and heat oven medium. Season flour generously with blackening spice. Dredge calamari in seasoned flour. Fry calamari in canola
